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Easy Recipe for Individual Nutella Pavlovas

Individual Nutella Pavlovas are crisp on the outside with a soft marshmallow-esq interior. They’re light as air and are filled with a velvety smooth Nutella Whipped Cream. They may sound complicated but they’re fairly easy to make!

Nutella pavlovas plated on a round white plate with a silver spoon. The individual pavlova is filled with Nutella whipped cream and topped with chopped hazelnuts and chocolate.

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Nutella Pavlova

Try your hand at these Individual Pavlovas filled with Nutella Whipped Cream for a fun baking project this weekend! As a seasoned baker, I’ve made my fair share of meringue. Follow my tips below and you’ll be enjoying these Nutella Pavlovas in no time!

I’m a big fan of Mini Pavlovas because they’re a little easier to serve than Classic Pavlova. However, the presentation of a traditional Pavlova with homemade whipped cream and mixed berries is so gorgeous and can’t be beaten when it comes to the looks department.

Bonus – the pavlovas only require 3 ingredients!

But it’s nice (and necessary) to switch the flavor up with some chocolate (and Nutella Whipped Cream!) occasionally.

Pavlova is also a naturally gluten free dessert. So if you’re not one to bake gluten free regularly, this is a straightforward recipe to make for your gluten free guests without having to buy any gluten free flour.

If you’re craving more Nutella recipes, try this creamy dreamy Nutella Buttercream with my decadently delicious Gluten Free Chocolate cake. Or add some Nutella to your breakfast rotation with these Nutella Swirl Pumpkin Muffins.

There’s also a Chocolate Hazelnut Quick Bread and a Nutella Swirl Banana Bread in my cookbook that are both so delicious.


Nutella Pavlovas filled with Nutella Whipped Cream on round white plates

How to Use Leftover Egg Yolks

Since this recipe only calls for the egg whites, you’ll have 4 leftover egg yolks. To keep them from going to waste, you can use them to make these recipes that call for egg yolks:

Individual Nutella Pavlovas on round white plates garnished with chopped hazelnuts and chocolate

Nutella Pavlova Ingredients

  • Egg Whites
  • Granulated Sugar
  • Pure Vanilla Extract
  • Heavy Whipping Cream
  • Nutella
  • Chopped Hazelnuts
  • Chocolate Shavings
overhead shot of ingredients in individual bowls to make Nutella Pavlovas

Tools You’ll Need

  • Large Bowl – glass or metal is preferred. You want to make sure you use a clean, completely dry bowl that’s non-porous and doesn’t absorb oil or fat from past use. 
  • Hand Mixer or Stand Mixer with a whisk attachment
  • Half Sheet Pan or rimmed baking sheet
  • Silicone Baking Mat or parchment paper – I prefer silicone baking mats when baking meringue because the bottom of the pavlovas do not brown as quickly.
  • Piping Bag
  • French Star Piping Tip – I use the Ateco 869 French Star Tip which is size 9. Using a piping tip is optional but gives it that beautiful texture.
  • Oven Thermometer – you want to ensure you’re baking your pavlovas at a low temperature and that your oven temperature is correct. Otherwise, they may bake too quickly and brown.
  • Nonstick Skillet – for toasting the hazelnuts 

How to Make Mini Pavlovas with Nutella Whipped Cream

Storage and Make Ahead Directions

Make Ahead: Mini Pavlova can be made ahead of time. Wait to fill and garnish until right before serving. The Nutella helps to stabilize the whipped cream so it can be made a few hours ahead of time and stored in the refrigerator until ready to use.

Storage: Unfilled pavlova can be stored in an airtight container at room temperature in a low-humidity environment for up to 2 days.

Freeze: Make sure the pavlovas are completely cooled before freezing. Then, freeze the unfilled pavlova on a lined baking sheet. Once frozen, transfer to a freezer-safe bag or stack gently in an airtight container. Pavlova is very delicate so be careful when freezing.

Defrost the pavlovas uncovered on a wire cooling rack at room temperature.

overhead shot of Nutella Pavlovas on small round white plates garnished with chopped hazelnuts and chocolate

Tips for Making Meringue

  1. Room-temperature egg whites are easier to beat but harder to separate cleanly. I like to separate my eggs as soon as they come out of the fridge and let the egg whites come to room temperature in the bowl I’ll be using to make the meringue.
  2. Don’t attempt to make meringue on humid days. The humidity makes it tough to beat egg whites to a stiff peak and bake properly.
  3. Caster Sugar can be used in place of the granulated sugar for the meringues.

If you’ve made this recipe, I’d love it if you could please leave a star rating and comment below in the comments!

overhead shot of an Individual Nutella Pavlova on a round white plate with a silver spoon garnished with chopped hazelnuts and chocolate

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Nutella pavlovas plated on a round white plate with a silver spoon. The individual pavlova is filled with Nutella whipped cream and topped with chopped hazelnuts and chocolate.

Nutella Pavlovas

5 from 1 rating
Individual Nutella Pavlovas are crisp on the outside with a soft marshmallow-esq interior. They're light as air and are filled with a velvety smooth Nutella Whipped Cream. They may sound complicated but they're fairly easy to make!
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 8
Print Rate Pin


  • 4 large Egg Whites, room temperature
  • ½ teaspoon Cream of Tartar, optional
  • 1 cup Granulated Sugar or Caster Sugar
  • 1 recipe Nutella Whipped Cream


Make the Pavlovas

  • Preheat the oven to 250F and line a half sheet pan with parchment paper or a silicone mat.
  • Using a handheld mixer or stand mixer, whip the egg whites and cream of tartar on medium-high speed. When the egg whites have thickened and start to hold soft peaks, slowly add the granulated sugar one tablespoon at a time while continuing to beat the egg whites, until all the sugar is added. Then continue to whip the mixture until stiff peaks form.
    Egg Whites on a wire whisk attachment from a stand mixer that have been whipped to form stiff peaks for meringue to make mini pavlova
  • Transfer the meringue to a piping bag (fitted with a piping tip, if desired) and pipe 4” circles on the lined baking sheet, making sure that the sides of the mini pavlovas are thick enough but have enough of a hollow center to hold the filling.
    Meringue piped onto a half sheet pan lined with a silicone baking mat to make mini Nutella pavlovas

Bake, Dry, and Cool

  • Bake for 90 minutes, or until they are firm and dry. Be careful not to brown the pavlovas.
  • Turn off the oven and leave the pavlovas to cool and dry inside — about 1-2 hours.
    8 baked mini pavlovas on a half sheet pan lined with a silicone baking mat.

Toast the Hazelnuts

  • Toast the hazelnuts in a small, nonstick skillet over medium heat for 2-3 minutes, stirring often. They should start to smell fragrant but make sure not to let them burn.
  • Remove from heat and allow to cool completely. Roughly chop the hazelnuts and set them aside until ready to use.

Make the Filling and Assemble

  • Prepare the Nutella Whipped Cream as instructed in the recipe.
    Nutella Whipped Cream in a large silver bowl with a white rubber and wood spatula ready to be used as a filling for Nutella Pavlovas
  • Heat 1/2 cup of Nutella in a small bowl in the microwave until smooth and pourable.
  • Fill each pavlova with the Nutella Whipped Cream. Drizzle with the melted Nutella and garnish with the chopped hazelnuts and shaved chocolate. Serve immediately.


  1. Please read the post for helpful tips and information for making this recipe successfully.
  2. The cream of tartar helps add stability to the egg whites. You can omit it if you don’t have it on hand.
  3. You can skip the piping and use a spoon to form 8 even-sized pavlovas. Be sure to create a well and hollow out the center before baking.
  4. Nutrition information is approximate and based on 8 servings. It does not include the whipped cream.

Nutrition Information

Calories: 105kcal | Carbohydrates: 25g | Protein: 2g | Fat: 0.1g | Sodium: 28mg | Potassium: 58mg | Sugar: 25g | Calcium: 1mg | Iron: 0.03mg


As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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5 from 1 vote (1 rating without comment)

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